Directions

BAKED FETA

1. Take 1 round of feta and pat dry using paper towel.
2. Dip into 1 beaten egg and then into some breadcrumbs – you can repeat this process more than once depending on how thick you would like the crumb.
3. Fry the crumbed feta in a pan until it is crispy – I added some basil & thyme herbs with some butter in the pan to add more flavour.
4. Serve with a selection of olives and the buttery goodness from the pan.

RED PEPPER HUMMUS WITH HAZELNUTS

1. Slice the bell peppers, sprinkle with smoke paprika salt and olive oil, place them on a baking tray in the oven with the garlic pods.
2. Bake at 180 degrees until the skin starts to blister.
3. I usually remove the skin, but you can skip this step if you have a good food processor
4. Place the bell pepper, garlic, chickpeas and tahini paste in the food processor and mix until smooth.
5. I add lemon juice, olive oil and salt and pepper as I mix to taste and texture consistency needed.